20min 4 ppl
Anchovy and Caper Pizza
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 8 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 24g
Carbs 88g
Fats 18g
About this dish
Cold-fermented dough developed over 48–72 hours gives the crust blistered leopard spotting and deep yeasty flavour, while a no-cook crushed tomato sauce and oil-packed anchovies melted directly onto the base deliver the sharp, briny intensity that defines the best versions of this Roman classic.
Allergy Info
Gluten, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- garlic clovesminced2
- fresh flat-leaf parsley leavesroughly torn1 small handful
Tins & Jars
- whole peeled San Marzano tomatoesdrained400 g
- anchovy fillets in olive oildrained and patted dry16
- capersrinsed and patted dry3 tbsp
- pitted Kalamata oliveshalved100 g
Dried Goods
- strong white bread flourplus extra for dusting500 g
- instant dried yeast7 g
- caster sugar1 tsp
Spices & Seasonings
- fine sea salt10 g
- dried oregano0.5 tsp
- dried chilli flakes1 tsp
Oils & Condiments
- extra-virgin olive oilplus extra for drizzling2 tbsp
Other
- cold water325 ml
Utensils
- large mixing bowl
- pizza steel or heavy baking sheet
- pizza peel
- oiled dough containers
- measuring spoons
- kitchen scale
Method
1
Combine flour, yeast, sugar, and salt in a large bowl, keeping the salt and yeast on opposite sides initially. Add the cold water and olive oil, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead firmly for 8–10 minutes until smooth and elastic. Divide into 4 equal balls, place each in a lightly oiled container, and cover tightly.
Approx. 15 minutes
2
Refrigerate the dough balls for 48–72 hours. Remove from the fridge 2 hours before baking to come to room temperature.
Approx. 120 minutes
3
Crush the drained San Marzano tomatoes by hand in a bowl until broken down but still textured. Stir in the minced garlic, dried oregano, a pinch of salt, and 1 tbsp olive oil. Set aside.
Approx. 5 minutes
4
Place a large heavy baking sheet or pizza steel on the highest oven rack and preheat the oven to its maximum temperature (250–270°C / 480–520°F fan) for at least 45 minutes until the steel or tray is scorching hot.
Approx. 45 minutes
5
On a lightly floured surface, stretch one dough ball by hand into a rough 25–28 cm round, working from the centre outward and letting gravity help — avoid a rolling pin, which degasses the dough.
Approx. 3 minutes
6
Lay the stretched base on a lightly floured pizza peel or flat baking sheet. Spread a thin, even layer of the tomato sauce across the base, leaving a 2 cm border. Arrange 4 anchovy fillets across the sauce, scatter over one quarter of the capers and olives, and finish with a pinch of chilli flakes and a fine drizzle of olive oil.
Approx. 3 minutes
7
Slide the topped pizza directly onto the preheated steel or baking sheet and bake for 6–8 minutes until the crust is deeply blistered and charred in spots, the edges are puffed and golden, and the anchovies have melted into the sauce. Repeat steps 5–7 with the remaining dough balls.
Approx. 8 minutes
8
Scatter fresh torn parsley over each pizza immediately before serving.
Approx. 1 minutes
